It’s about the time of year where I like to have pie crusts in my freezer so that I can whip up something yummy on short notice, for any occasion! I LOVE this recipe because it’s flaky, light and wonderful….and also because it makes two pie crusts that you can stick in the freezer until you’re ready to use them!
- 2 and 1/2 cups all-purpose flour (measured with a light hand via the scoop and level method)
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, chilled and cut into chunks
- 3/4 cup vegetable shortening, chilled
- 1/2 cup ice water
- Add flour, salt to a large mixing bowl. Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
- Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
- Gently mold the dough into 2 separate balls. Press each ball gently with your hands into a flat disk. Cover each disk with plastic wrap and refrigerate the dough for 30 minutes (or about 15 minutes in the freezer). (Or you can freeze the dough at this point for up to 3 months!.)
- When you are ready to make a pie, remove the dough for one crust from the freezer and allow to thaw for 10-15 minutes. Place dough on a lightly floured surface and begin to roll it with a rolling pin, starting at the center and working your way out. Turn it gently as you roll.
- Roll until the dough is about 1/2 inch larger then the diameter of your pie dish.
- Gently fold the dough over your rolling pin or in half to make it easier to lift into your pie dish. You can also use a spatula to help you. Place the dough in the pie dish, unfold and gently press it evenly into the pan. Trim and crimp the edges.
- At this point you have two options:
- Prick the bottom of the pie all over with a fork. Bake it at 375 degrees F for 12-17 minutes or until lightly golden.